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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 2 sm leeks, trimmed and diced
- 1/2 lb asparagus, cut in 1" pcs
- 1 c. peas, freshly shelled
- 1 ounce fresh sorrel or possibly borage leaves
- Â Â kosher salt
- 2 quart water
- 1 lb fresh spinach
- 1 ounce watercress, stemmed
- Â Â ice
- Â Â freshly grnd Pepper
- 1/2 c. ricotta cheese
- Â Â extra virgin extra virgin olive oil, for drizzling
Direcciones
- Hot the 2 Tbsp. of extra virgin olive oil in a heavy, nonreactive 6-qt saucepan.
- Add in the leeks, asparagus, peas, sorrell and 2 tsp. salt and cook till warmed through. Add in 1 c. of the water, cover and sweat the vegetables over moderate heat till the water has evaporated, about 10 min.
- Add in the remaining 7 c. of water and bring to a boil. Reduce the heat and simmer for 5 min. Increase the heat to high and add in the spinach and watercress. Cook, stirring to submerge the leaves, till wilted, about 2 min.
- Transfer the soup to a bowl set in a larger gowl of ice. Stir the soup frequently to refrigerateit quickly and thoroughly. Once it is completely cool, pour the soup into a blender and puree till smooth Season with salt and pepper.
- To serve, gently reheat the soup. Spoon it into warmed soup plates or possibly bowls.
- Garnish each serving wiht 1 Tbsp. of the ricotta and a drizzle of extra-virgin oilive oil and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 8 servings | |
| Calories 73 | |
| Calories from Fat 46 | 63% |
| Total Fat 5.21g | 7% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 62mg | 3% |
| Potassium 318mg | 9% |
| Total Carbs 3.91g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.92g | 1% |
| Protein 3.75g | 6% |
